Grape strüdel – by Georg Fuchs

11 September 2006
Grape strüdel – by Georg Fuchs


(serves 8-10)

1 stretched sheet of strüdel dough
50g clarified butter
4 eggs, separated
50g vanilla sugar
Grated zest of a lemon
½ tsp cinnamon
50g custard powder or similar starch
60g ground almonds
600g seeded grapes
Icing sugar


Preheat the oven to 180ºC (professional baker's oven) or 200ºC (Convection oven) or 220ºC (standard domestic oven).

Cream the yolks, sugar, lemon and cinnamon. Whisk the whites till firm and fold into the yolk mixture. Sift the starch and ground almonds. Fold into the egg base.

Spread the mixture over a third of the strüdel dough as for apfelstrüdel. Cover with the grapes, roll up, brush with butter and bake for 30-40 minutes. Cool slightly and dust with icing sugar.

For the strüdel dough


200g plain flour
Pinch of salt
1tbs oil
1 egg
About 60ml water
Oil for brushing


Put the flour on a work surface or in the bowl of a mixer with dough hook attached. Work in the salt, oil and egg. Add water and knead to a smooth, supple dough. Brush with oil and rest.

Georg Fuchs

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